Create a simple, healthy and flavourful lunch with these rice paper rolls which are low-cal, low-fat and gluten-free. Use the roasted chicken and cooked tri-coloured quinoa leftovers to make this time-saving, delicious meal.

Place quinoa and water in a saucepan over medium-low heat. Bring to a simmer. Cook, occasionally stirring, for 10-12 minutes or until quinoa is tender. Cool slightly. Toss with the tamari.

Soak a sheet of rice paper wrapper in hot water for 10-20 seconds. Transfer to a clean tea towel to absorb excess water. Place a little of the quinoa in the middle of the rice paper. Top with sliced chicken, sweet pepper, chilli and fresh herb leaves.

Roll up firmly to enclose the filling. Cover with a slightly damp cloth to preven drying out. Repeat with remaining sheets. Continue with remaining rice paper and fillings. Serve with extra tamari, if desired.

What a colorful presentation. Plus those rolls look so tempting. I am gonna have to try this recipe soon. Also I am just starting out with my new baking blog. Here is the link. https://greedyeats.com Have a look if you get sometime. Thanks!

I really want to make veggie-loaded rice paper rolls like yours, again. But the last time I made mine, the rice paper sheets broke too easily and I gave up! Maybe I got the wrong brand or soak too long in water (or did not soak enough?).

What an incredible coincidence, Angie, I recently perfected my rice paper rolls too! I made mine vegetarian with shrimp and some eggs which were awesome. I also tried 'frying' them in an Acti-fry (using the basket) which worked out OK, turned out more dehydrated than fried but the peeps still loved them. Great idea to put Quinoa in them instead of rice noodles.

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